鲜香菇与香菇预煮液挥发性成分分析  

Analysis of Volatile Aroma Components of Fresh Mushroom and Its Pre-cooked Juice

作　　者：刘璐[1] 乔宇[1] 高虹[1] 程薇[1] 廖李[1] 史德芳[1] 范秀芝[1] 薛淑静[1] 李露[1] 郭鹏[1] 陈金国[1] 

机构地区：[1]湖北省农业科技创新中心农产品加工分中心/湖北省农业科学院农产品加工与核农技术研究所,湖北武汉430064

出　　处：《食品科学技术学报》2015年第6期46-50,共5页Journal of Food Science and Technology

基　　金：农业部公益性行业(农业)科研专项项目(201303080)

摘　　要：采用顶空-固相微萃取技术对鲜香菇与香菇预煮液的挥发性成分进行分析,在利用NIST08数据库检索的基础上结合保留指数对各挥发性成分进行定性,共鉴定出23种挥发性成分,同时运用峰面积归一法测定各挥发性成分的相对含量。结果表明,鲜香菇的挥发性成分主要包括醛类、醇类、酮类、烃类、硫化物等物质,其中酮类化合物和醇类化合物相对含量最高,分别占总挥发性成分的49.403%和21.982%;对香菇预煮液风味有贡献的主要挥发性成分有醛类与醇类,其中含量较高的为壬醛(31.877%)、己醛(19.972%)、1-辛烯-3-醇(14.773%)。The head space-solid phase micro-extraction method was used to analyze aroma components in fresh mushroom and its pre-cooked juice. The approach of NIST08 spectrum library retrieval combined with retention index comparing was used to identify aroma components. Twenty-three aroma components were identified from fresh mushroom and its pre-cooked juice,and the relative concentration of each component was determined by the peak area normalization. The results showed that the ketone and alcohol contents of fresh mushroom were 49. 403% and 21. 982%. The major components identified from fresh mushroom pre-cooked juice were nonanal（ 31. 877%）, hexanal（ 19. 972%）, and 1-octen-3-ol（ 14. 773%）.

关 键 词：鲜香菇 香菇预煮液 顶空固相微萃取 气相色谱-质谱法 保留指数 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]